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Thursday, August 12, 2010

Last summer I did a post full of blueberry desserts. This year I thought I'd do a little bit of everything........peaches, cherries, and blueberry. To Read More, Click On The Recipe Title. They're all so delicious and in abundance now, I couldn't resist! Lets use them while we have them, enjoy!

This was a nice , easy coffee cake! A good way for me to use the cherries I bought. It's nice and moist, perfect dessert for our family dinner tonight. I had to substitute a 6 oz container of Yoplait Vanilla Yogurt for the sour cream because I didn't have quite enough sour cream on hand. That was the only change to the recipe. It was terrific!

The recipe came together very quickly. I combined the baking mix , sugar and lemon zest in a bowl and mixed. Then the beaten egg, yogurt and melted butter went into another bowl to whisk together. The cherries were cut in half, and ready to go. I mixed the wet mixture into the dry mixture just until moistened, then added the cherries. I put the batter into a greased 8 inch square pan.

The remaining cherries where placed on top of the batter and the topping sprinkled on top. This was baked at 375 degrees for 35 to 40 minutes. it was still warm when we ate it!! Fantastic!

I still had fresh cherries to use up, so I started recipe hunting. I love recipe hunting, it's like a treasure hunt. I found this recipe on the Northwest Cherry Growers site. This is a very easy, delicious , chewy blondie. The staff at work loved them! The only change to the recipe was ...I didn't have pecans so I chopped up a semi sweet chocolate bar and used that! Fantastic!!

Sprinkle pecans over top. Bake at 325ºF 30 to 35 minutes or until wooden pick inserted near center comes out clean. Cool on rack and cut into 16 pieces.

Paula Deen's Peach Cobbler

My daughter was having a picnic today, I had gotten peaches and didn't quit know what I was going to do with them.....
Then I started recipe searching and found Paula's Peach Cobbler, the reviews were outstanding! I added a tsp of vanilla to the batter and a little bit of cinnamon, this is a wonderful recipe!

I tried something different , instead of peeling the peaches, I boiled them for 3 minutes, the skins just peeled right off!! After they are peeled, they are sliced and cooked with water and sugar. Melt the butter in the dish you plan on using to bake it in, add the batter but DO NOT STIR! Spoon the peaches in and then some of the peach syrup from cooking them. Bake! Very easy , very good!!

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
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Peach - Blueberry Pudding Cake

I've seen pudding cakes before, but not with fruit. They're usually chocolate or lemon with a little bit of sauce at the bottom of the baking dish, making it a "pudding cake" I was intrigued with the idea of a fruit pudding cake so I decided to make one. This was a very very moist cake, but not a traditional pudding cake with sauce. I asked my mom why she thought they would call it a pudding cake.......She said, well your Dad would have eaten this cake in a
bowl with a little milk and sugar on top. It really didn't clear up the pudding part of the cake for me but I enjoyed the idea that my Dad would have liked it that way. I had 3 peaches, the recipe called for 6. I decided instead of running to the store to get more peaches, I'd use the 12 oz bag of frozen blueberries up in the freezer. It worked out perfect for me.

The batter was terrific, it was very light. I spread the batter down onto a grease 13x 9 inch baking pan. I over lapped the peach slices on the batter first then distributed the berries over the peaches. I covered the pan with foil and baked at 350 degrees for 45 minutes.

After the 45 minute baking time was up, I removed the foil from the pan and baked for another 40 minutes until it tested done, the edges were crispy the top was golden brown.

We ate this as it was and it was delicious. Then I had some with ice cream....more deliciousness!

Directions:
Preheat oven to 350 degrees. Spray 13X9X2 inch glass baking dish with vegetable oil spray. Whisk flour, baking poder, salt and baking soda in a medium bowl. Using an electric mixer, beat butter in a large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, one at a time, incorporating weel after each addition. Using low speed, beat in flower mixture alternately with buttermilk in three additions each, beating well between additions.

What beautiful and delicious desserts! I bought 4 peaches last weekend at the Farmers Market and here they sat all week. I made Paula Deen's peach cobbler this afternoon. Haven't tasted it yet, but with all the sugar and butter that's in it, I'm sure it'll be good! LOL

Charlene the cobbler is wonderful, but I'm biased , I love anything Paul makes! Take a look at the link provided for the original recipe on Food Network, the reviews are all fantastic! If you make it, let me know how you like it!

There is a tendency for humans to be lured to the dark side of their natures...and dark red/black cherries are a true testament to that! Mrmm, those luscious cherries look so plump and juicy. They make the cake! ;)

I love your blog! You have so many recipes that I want to try! I was wondering how you take such awesome food photos? Do you have a high tech camera? And also how you do the collage looking thing where you have four pics side by side? Sorry, I couldn't find an email contact for you! Thanks for sharing all of your amazing recipes : )